Baked stuffed vegetables

    2 hours 15 min

    This dish of stuffed vegetables is one I've eaten since childhood - soft vegetables with a meat, cheese and breadcrumb stuffing.

    3 people made this

    Serves: 6 

    • For the sauce
    • 1/2 onion, chopped
    • 2 tablespoons extra virgin olive oil
    • 700g passata
    • 1 teaspoon sugar
    • salt and pepper to taste
    • Vegetables
    • 1 large courgette
    • 2 peppers (1 yellow, 1 red)
    • 2 small aubergines
    • 1 teaspoon salt
    • For the stuffing
    • 200g minced beef
    • 6 tablespoons grated Parmesan cheese
    • 6 tablespoons dried breadcrumbs
    • 1 large egg
    • salt and pepper to taste
    • 1 handful of fresh parsley, finely chopped
    • extra grated Parmesan cheese, to garnish

    Prep:40min  ›  Cook:1hr35min  ›  Ready in:2hr15min 

    1. In a saucepan, sauté the onion with the oil until golden, then add the passata, sugar, salt and pepper. Cook for about 1 hour. Mix every once in a while, adding water if the sauce becomes too thick.
    2. Meanwhile, wash the vegetables, cut them in half and scoop out the insides of the courgette and aubergine and reserve for another use. Take the seeds and white ridges out of the peppers and discard.
    3. Bring a large pan of salted water to the boil. Add the vegetable shells and parboil them for a few minutes. Drain and set aside.
    4. In a bowl, mix together the minced beef, Parmesan cheese, breadcrumbs, egg, salt, pepper and parsley. Stuff the vegetables with the beef mixture, making certain the stuffing is packed in well.
    5. In a large baking dish, add 4 to 5 spoonfuls of the tomato sauce to cover the bottom. Place the stuffed vegetables on top. Cover them with the rest of the sauce and more grated Parmesan cheese.
    6. Bake in the oven at 180 C / Gas 4 for 20 to 30 minutes or until the vegetables are soft (check with a fork) and the stuffing is browned. Sprinkle with more grated Parmesan cheese before serving.

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